Tofu Eggplant and Shiitake Noodle Soup

Ingredients

• 3 cups vegetable broth
• 2 cups water
• 2 whole lemongrass stalks, thinly sliced
• Six 1/4-inch-thick slices of fresh ginger, smashed lightly, plus 1 1/2 teaspoons very finely chopped fresh ginger
• 1/4 cup low-sodium soy sauce
• Freshly ground white pepper
• 4 ounces rice vermicelli
• 1/4 cup vegetable oil
• 1 pound small eggplant, peeled and cut into 1-inch cubes
• 1/4 pound shiitake mushrooms, stemmed and caps quartered
• Salt
• 2 garlic cloves, very finely chopped
• 1 pound firm tofu, cut into 1-inch cubes
• 1/2 pound napa cabbage, shredded (8 cups)
• 1/2 cup bean sprouts
• 1/4 cup cilantro leaves
• 2 tablespoons mint leaves, torn
• Lime wedges and hot sauce, for serving

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